Tag: October Unprocessed 2012

My typical morning these days? Bossy Pants bossing his little brother around....sitting in baby's swing and lording over 😉 I was inspired last night to try another barley risotto, by a recipe I saw in an issue of Rachel Ray Magazine. It called for 1½ cups Parmesan cheese, full salt broth and a teaspoon salt.… Continue reading Vegan Comfort Food: Butternut Barley Risotto & Almond Bread

In my quest to keep using up my leftover almond meal I have been busy. I was inspired to make muffins that quickly come together and pair well with many dinners. They also taste great for breakfast with jam on them. Vegan, grain free, gluten-free, dairy free, no processed sugar. And so much flavor from the almond… Continue reading Savory Almond Muffins & Bhakti Chai Review

Craving a plant-based (vegan!) appetizer? A night-time nosh? A spin on the classic trashy cracker+cream Cheese+hot pepper jelly snack? Classy Hors d'oeuvre time (in other words, putting on fancy airs while getting crumbs all over one's keyboard.....)? Remember all that almond meal I was talking about awhile back? I believe I have found a tasty… Continue reading Almond Crackers & Spicy ‘Cream Cheese’

I've said it before, but having grown up in a family where we had weekly dinners that were the same over and over, I find it hard to plan out meals. I like spontaneity, where I have the freedom to make whatever catches my fancy or what I see in the grocery store. I came across a buy on mushrooms… Continue reading Vegan Comfort Food: Mushroom Gravy over Quinoa